Mini Honey Cakes in FABULOUS NEW holders!

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I am so excited to share these new cupcake holders I just tried!

These holders are kind of like cardboard (bake-able of course!) and do not need to go into metal cupcake trays! This means you can whip up dozens and dozens of these cute cakes at one time!

Fill the cupcake holders halfway, not more, even though it is tempting! Bake as you would any cupcake and enjoy lining these up on a dessert buffet table, on platters, or packaged neatly in a cake box for gifting.

The recipe for these Honey Cakes are a favorite of mine which has mashed banana in it! Yum!

To Order the cupcake holders: Click Here


2 1/3 cups flour

1 Tsp. Baking Powder

1 Tsp. Baking Soda

2 Eggs

2/3 cup sugar

1 cup dark brewed tea, made with 3 tea bags, cooled

1/3 cup vegetable oil

1 cup honey

1/2 medium ripe banana thoroughly mashed

Grated rind of 1 orange

1/8 Tsp. Ground cloves

(This recipe is originally for two 9 x 5″ loaf pans) – Use parchment paper for lining when using pans.

Preheat oven to 350.

Beat eggs, in a mixer at medium speed, gradually ading sugar until pale and ribbon-like. (about 7 -10 minutes…you don’t have to be religious about this step:)

Lower the speed and add the tea, oil, honey and banana, orange rind, cloves and even a dash of cinnamon if you wish. Combine thoroughly.

Gradually add in flour, baking powder and baking soda. (use a whisk is you still have clumps of flour in your batter.) combine well.

(If you are making this cake in the loaf pans, the original recipe says to bake it at 325 for the first 15 minutes and then raise temp. to 350 for another 25 minutes. I found that baking at 350 the entire time works too.This recipe makes 2 loaf size pans.  If you are making cupcakes, bake at 325 for 14 – 17 minutes. This recipe gives you about 27 cupcakes in these holders.)

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